{"id":257,"date":"2012-02-02T16:56:34","date_gmt":"2012-02-02T16:56:34","guid":{"rendered":"http:\/\/carlinosmarket.wordpress.com\/?p=257"},"modified":"2012-02-02T16:56:34","modified_gmt":"2012-02-02T16:56:34","slug":"february-2012-cheese-club-newsletter","status":"publish","type":"post","link":"https:\/\/carlinosmarket.com\/blog\/february-2012-cheese-club-newsletter\/","title":{"rendered":"February 2012 Cheese Club Newsletter"},"content":{"rendered":"

Did you know?<\/h3>\n

\"\"<\/a>\u201cFebruary is a short month, filled with long-ings for those we are fond-ue of.\u00a0 Because of the huge response to our Goud-a fondue recipe in the January Cheese Club Newsletter, this issue will address your most frequently asked questions about fondue and its rituals.\u00a0 And what better time than this Valentine\u2019s month to feature fondue, known as \u2018the great body warmer.\u2019<\/p>\n

The earliest versions of fondue appear in Homer\u2019s Iliad and contain grated goat cheese, flour and wine.\u00a0 The Swiss championed the custom, logical, since it was a way to feed many during long, harsh winters.\u00a0 Stored bread, as hard as wood, was cut with an ax and dipped into a mixture of wine and cheese that had been heated into a thick sauce.<\/p>\n

The popularity of fondue in Europe is well known and fondue rituals have developed\u2026if your bread falls off your fork and into the fondue pot and you are a woman, you must kiss the person to your left\u2026if you are a man, you must go and buy a bottle of wine.\u00a0 College students in Sweden, who loose their bread in the pot, strip and jump naked into the snow.<\/p>\n

You would need a lot of \u2018the great body warmer\u2019 after that!<\/p>\n

Just stop by our Cheese Department for a copy of Carlino\u2019s classic and Carlino\u2019s Italian fondue recipes\u2026and have fondue become a ritual in your life.\u201d<\/p>\n

Patty Church<\/strong>
\nCarlino\u2019s Executive Cheese Specialist
\n<\/br><\/p>\n

Featured Cheese: Prince La Fontaine<\/h3>\n
\"Prince<\/a>

Prince la Fontaine<\/p><\/div>\n

Prince La Fontaine is an impossible rich and buttery French triple cr\u00e8me cheese with an edible bloomy crust.\u00a0 This wonderful cheese tastes like solidified whipped cream.\u00a0 It is an enriched cheese that exhibits a cream line\u2026a visible oozing creaminess that exists between the rind and the paste.\u00a0 Here the bacterial activity of the rind breaks down and literally digests the solid paste transforming it into creamy liquid. Perfect beverages to serve with Prince La Fontaine include Champagne or a rich, dark berry over-toned Syrah.<\/p>\n

Prince La Fontaine is a true match for fine chocolates, Ficoco Fig and Chocolate Spread, as well as, Carlino\u2019s Chocolate Infused Balsamic Vinegar.\u00a0 Add a wheatmeal cracker or Carlino\u2019s Fruit and Nut bread and notice the looks of awe.
\n<\/br><\/p>\n

Just Arrived: Carlino’s Handmade Belgium Cranberry-Enrobed Honey Goat Hearts<\/h3>\n
\"\"<\/a>

Cranberry-Enrobed Honey Goat Hearts<\/p><\/div>\n

Our cheese specialists have designed and made these beautiful and delicious treasures. \u00a0The Belgium fresh goat cheese is molded into a heart, and is creamy and rich with the sweetness of natural honey.\u00a0 The heart is hand-enrobed with the plumpest of dried cranberries and topped with Madagascar cinnamon.\u00a0 Carlino\u2019s Cranberry-Enrobed Honey Goat Hearts are an exotic way to win the heart of that prospective Valentine or wow the palate of your beloved guests.<\/p>\n

<\/h3>\n

<\/h3>\n

<\/h3>\n

<\/h3>\n

<\/br>
\n<\/br><\/p>\n

Cheese Goes With: Carlino’s Chocolate Infused Balsamic Vinegar<\/h3>\n
\"\"<\/a>

The Grove at Carlinos<\/p><\/div>This vinegar provides a distinctive taste experience. A chocolate lover’s fantasy, it has a rich and velvety sweet flavor and is perfect for dessert.<\/p>\n

Prince La Fontaine and the triple cr\u00e8me family of cheeses are the perfect match for chocolate infused balsamic and spreads with a chocolate dimension.\u00a0 Spreads such as Ficoco, a fig and chocolate puree, and Nicciolato, an organic hazelnut spread with cocoa, are perfect partners for triple cr\u00e8me cheeses. Pair them with Prince La Fontaine for a fairy tale ending to your Valentine\u2019s Love Feast.<\/p>\n","protected":false},"excerpt":{"rendered":"

Did you know? \u201cFebruary is a short month, filled with long-ings for those we are fond-ue of.\u00a0 Because of the huge response to our Goud-a fondue recipe in the January Cheese Club Newsletter, this issue will address your most frequently asked questions about fondue and its rituals.\u00a0 And what better time than this Valentine\u2019s month…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-257","post","type-post","status-publish","format-standard","hentry","category-specialty-foods-catering"],"acf":[],"yoast_head":"\nFebruary 2012 Cheese Club Newsletter - Carlino's Specialty Foods<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/carlinosmarket.com\/blog\/february-2012-cheese-club-newsletter\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"February 2012 Cheese Club Newsletter - Carlino's Specialty Foods\" \/>\n<meta property=\"og:description\" content=\"Did you know? \u201cFebruary is a short month, filled with long-ings for those we are fond-ue of.\u00a0 Because of the huge response to our Goud-a fondue recipe in the January Cheese Club Newsletter, this issue will address your most frequently asked questions about fondue and its rituals.\u00a0 And what better time than this Valentine\u2019s month...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/carlinosmarket.com\/blog\/february-2012-cheese-club-newsletter\/\" \/>\n<meta property=\"og:site_name\" content=\"Carlino's Specialty Foods\" \/>\n<meta property=\"article:published_time\" content=\"2012-02-02T16:56:34+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/carlinosmarket.files.wordpress.com\/2011\/12\/cheese_fondue.jpg?w=300\" \/>\n<meta name=\"author\" content=\"Carlino's\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Carlino's\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/carlinosmarket.com\/blog\/february-2012-cheese-club-newsletter\/\",\"url\":\"https:\/\/carlinosmarket.com\/blog\/february-2012-cheese-club-newsletter\/\",\"name\":\"February 2012 Cheese Club Newsletter - Carlino's Specialty Foods\",\"isPartOf\":{\"@id\":\"https:\/\/carlinosmarket.com\/blog\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/carlinosmarket.com\/blog\/february-2012-cheese-club-newsletter\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/carlinosmarket.com\/blog\/february-2012-cheese-club-newsletter\/#primaryimage\"},\"thumbnailUrl\":\"http:\/\/carlinosmarket.files.wordpress.com\/2011\/12\/cheese_fondue.jpg?w=300\",\"datePublished\":\"2012-02-02T16:56:34+00:00\",\"author\":{\"@id\":\"https:\/\/carlinosmarket.com\/blog\/#\/schema\/person\/966cd1246858b58f8786f6c2820f8004\"},\"breadcrumb\":{\"@id\":\"https:\/\/carlinosmarket.com\/blog\/february-2012-cheese-club-newsletter\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/carlinosmarket.com\/blog\/february-2012-cheese-club-newsletter\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/carlinosmarket.com\/blog\/february-2012-cheese-club-newsletter\/#primaryimage\",\"url\":\"http:\/\/carlinosmarket.files.wordpress.com\/2011\/12\/cheese_fondue.jpg?w=300\",\"contentUrl\":\"http:\/\/carlinosmarket.files.wordpress.com\/2011\/12\/cheese_fondue.jpg?w=300\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/carlinosmarket.com\/blog\/february-2012-cheese-club-newsletter\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/carlinosmarket.com\/blog\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"February 2012 Cheese Club Newsletter\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/carlinosmarket.com\/blog\/#website\",\"url\":\"https:\/\/carlinosmarket.com\/blog\/\",\"name\":\"Carlino's Specialty Foods\",\"description\":\"Everyday Foodie Blog\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/carlinosmarket.com\/blog\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/carlinosmarket.com\/blog\/#\/schema\/person\/966cd1246858b58f8786f6c2820f8004\",\"name\":\"Carlino's\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/carlinosmarket.com\/blog\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/cdcdd732aadcd12e3b617857e98ad2477285428cf903beb57a4f70057c7d86dc?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/cdcdd732aadcd12e3b617857e98ad2477285428cf903beb57a4f70057c7d86dc?s=96&d=mm&r=g\",\"caption\":\"Carlino's\"},\"description\":\"Makers & Purveyors of Artisan Food\",\"url\":\"https:\/\/carlinosmarket.com\/blog\/author\/carlinosadmin\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"February 2012 Cheese Club Newsletter - Carlino's Specialty Foods","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/carlinosmarket.com\/blog\/february-2012-cheese-club-newsletter\/","og_locale":"en_US","og_type":"article","og_title":"February 2012 Cheese Club Newsletter - Carlino's Specialty Foods","og_description":"Did you know? 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